Check out the February issue of New York Magazine- where NYC’s Una Pizza Napoletana is featured having undoubtedly the most elegant version of the form – Chef owner Anthony Mangieri, a “Naples-inspired dough savant”of Una Pizza Napoletana, crafts his special pepperoni pie to “stricter-than-Neapolitan standards” for a tender, springy, naturally leavened pizza that simply uses flour, water, sea salt, San Marzano DOP tomatoes and weekly shipments of Lioni’s fresh buffalo mozzarella cheese.
What makes the best fresh mozzarella? It’s all about balance. Lioni Mozzarella recommended as an all-around balanced cheese …”tender but not too squishy” and “firm but not too dry.” It had “the perfect amount of salt,” and tasters also picked up on “grassy” notes of “cultured” milk (it uses cheese culture to acidify the curds). Its texture was “springy” and “soft,” and we loved its “luxurious,” “buttery” richness.